Hollandaise sauce turns out to be completely different from the country stated in the name. He comes from France and has absolutely nothing to do with the Netherlands. But it is one of the five classic sauces of French cuisine and therefore certainly deserves attention. It will give your vegetable or fish dishes a unique, new taste. In addition, using it as a base, you can prepare many other sauces, simply by slightly changing the ingredients or spices to suit yourself and your family's preferences.

What products will you need?

To prepare a classic hollandaise sauce, the recipe for which we borrow from the American culinary genius Julia Child, you will need the freshest and highest quality ingredients, as this is the key to good taste. So, you will need:

• 3 egg yolks;
• 220 g unsalted butter (melted, hot);
• 2 tbsp. l. (30 g) cold unsalted butter;
• one large pinch of salt;
• 1 tbsp. l. lemon juice;
• white pepper (freshly ground) and salt to taste.

Making Hollandaise Sauce

In a deep stainless steel saucepan, use a whisk to beat the yolks until they acquire a lemon tint and thicken quite a bit. Then add a good pinch of salt, lemon juice and 15g cold butter (1 tbsp). Now the most crucial moment begins. Place the saucepan over low heat and whisk the mixture continuously, periodically removing from the heat to prevent the egg yolks from curdling. The hollandaise sauce will be almost ready when it starts to stick to the whisk and the bottom of the pan should open. Once you achieve this, immediately remove it from the heat and add a second tablespoon of cooled butter. The consistency should be even, silky and smooth. Next, literally add the melted hot butter drop by drop. When only half of it remains, you can increase the pace.

The hollandaise should end up looking like heavy cream. The finishing touch is salt and white pepper to taste!

Hollandaise sauce: recipe from Gordon Ramsay

A popular chef from the UK recommends his hollandaise sauce recipe. Its first feature is that it is cooked not over an open fire, but in a water bath. The second is the use of olive oil instead of butter. Place three yolks in a saucepan, add freshly ground coriander (1 tbsp) and the zest of one medium-sized pink grapefruit. Then cut the fruit in half and squeeze the juice from one half directly into the sauce. Now place the saucepan in a water bath and start whisking evenly. Once the yolks have thickened, remove from heat. Gently pour in the olive oil, starting with one tablespoon, and mix everything thoroughly. The mixture should be homogeneous and not separate. Then pour in the oil in small portions until the required thickness, remembering to vigorously beat the mixture. Just before serving, add salt and pepper.

The recipe is unusual, interesting in its components, and the result certainly has an excellent taste.

Béarnaise sauce

Hollandaise sauce has a very nice and tasty variation, and that is Béarnaise. Its main difference is that instead of lemon juice, a special mixture is added. To prepare it you will need (measure the quantity in one cup): ¼ part each of white vinegar and white wine (dry), 1 tbsp. l. finely chopped onion, one pinch each of dried tarragon, salt and freshly ground pepper. In a small saucepan, the mixture of all ingredients must be quickly boiled to a volume of 2 tablespoons. If you want, then strain it so that the sauce has a uniform consistency. Now use this mixture instead of lemon juice in the main recipe and reduce the amount of butter to 170 grams.

Shallots are best suited for this sauce, since, unlike their onions, they have a softer and more delicate taste without a pungent odor. The cooking temperature is within 60-70 degrees, otherwise the egg yolks will simply cook and you will end up with an indistinct mass with lumps. Unlike Hollandaise sauce, Béarnaise is served both hot and cold, which makes it so versatile that it can be prepared ahead of time. Serve it with main courses and appetizers of beef and lamb, game, as well as fish and vegetables. It is very versatile and allows each dish to sparkle with new flavor colors.

What to do if the sauce has curdled?

First of all, you need to stop being upset, because everything is completely fixable. The reason the sauce has curdled may be that the butter was added too quickly and did not combine with the egg yolks. Or the sauce was overheated. To return it to its decent appearance and thickness, quickly beat the mixture. Place one spoon from it in another bowl. Add 1 tbsp to it. l. juice squeezed from the lemon and using a whisk, mixer or food processor, beat everything until smooth and homogeneous. Then add the curdled sauce a little at a time, each time bringing it to the desired consistency until it is completely restored.

What to serve the sauce with?

Before you prepare hollandaise sauce, you need to think about what to eat it with. The first thing to remember is that it is served immediately with the main course, while still hot. If you follow the basics of French cooking, the best combination with sauce is vegetable dishes, fish dishes and eggs Benedict. But in modern variations it is added when preparing sandwiches or hamburgers with turkey and salmon. Hollandaise sauce for asparagus is an immortal gastronomic classic. The delicate, buttery texture goes well with the fresh, slightly blanched green shoots; they complement each other perfectly.

Use hollandaise sauce on fish and seafood, serve it with vegetables (asparagus, zucchini or even pumpkin), or add it to homemade fast food. Undoubtedly, everyone will like it, especially since the spices can be selected to suit every taste. The sauce is basic, using it as a basis, you can prepare your own unique signature dish.

He identified five main, or “mother” sauces. Based on these five, you can prepare all the other sauces that every self-respecting French chef should know. Four of them were thickened with a toasted flour roux, and one - Hollandaise, or Hollandaise - was an emulsion of egg yolks and melted butter.

For more than 100 years, both French and all other cuisines have become much lighter, getting rid of bulky and complex recipes, but Hollandaise sauce is still relevant. The reason is that it goes equally well with vegetables, fish and eggs, including, of course, the world's best breakfast - eggs Benedict. To tell the truth, making hollandaise sauce is a little more difficult than the one we are very familiar with, but once you try it, no one will have to explain to you why it is needed.

Hollandaise sauce

Hollandaise sauce is one of the five “mother” sauces of French cuisine, which is an emulsion of yolks and melted butter. Hollandaise sauce is still relevant today - as an ideal accompaniment to vegetables, fish, or eggs, including, of course, the best breakfast in the world - eggs Benedict.
Alexey Onegin

Combine vinegar and lemon juice in a small saucepan over medium heat. Bring the mixture to a boil, simmer for 15-20 seconds, remove from heat and let cool slightly.

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Beat the yolks with a pinch of salt and, without stopping beating them, pour in a mixture of vinegar and lemon juice in a thin stream. Return the saucepan to low heat and melt the butter in it, then let it cool slightly.

Start beating the yolks again and pour in the melted butter in a thin stream, continuing to beat with a whisk or mixer. As a result, you should get a stable, fairly thick emulsion - hollandaise sauce. If desired, it can be diluted to a more liquid consistency by mixing a spoon or two of water or cream into it.

Unlike mayonnaise, hollandaise sauce does not store and must be used within two hours of preparation. At the same time, the ideal temperature at which you need to keep hollandaise sauce is in the range between 35 and 65 degrees: lower, and the butter may begin to harden, higher, and the yolk will begin to curdle, in both cases, the sauce will inevitably separate. In restaurants, the sauce is kept in a water bath for this purpose, but in a regular kitchen it is more advisable to prepare the hollandaise sauce immediately before serving, fortunately it is not that difficult.

Traditional Hollandaise is high in calories; many use it as a substitute for mayonnaise, claiming that the sauce is superior to the latter in both appearance and taste. Housewives loved it for its ease of preparation and cost-effectiveness. So, the process of preparing the ingredients and the cooking itself will not take more than twenty minutes, and only 200 g of sauce is enough for five people.

It turns out that the famous Hollandaise sauce has nothing to do with the country of tulips. The French invented it, but the British enjoy eating it. Famous food writer Miss Xanthe Clay even called hollandaise sauce a “classic of English cuisine” and the best addition to asparagus.

Traditionally, poached eggs are served underneath it, but it can also add a delicate “creamy” taste to other dishes. So, the sauce goes perfectly with baked vegetables - new potatoes, broccoli, cauliflower. Hollandaise sauce is good for both fish and meat, which after baking turn out with a magnificent golden brown crust. In addition to seasoning simple dishes, Hollandaise serves as the basis for creating complex sauces and is capable of revealing the true taste and aroma of culinary masterpieces.

Hollandaise sauce: recipe from the chef

Every chef has his own secrets for making a wonderful sauce. For example, the British Raoul Lee first boils the yolks, gradually adding oil. This is a traditional 18th century recipe from the legendary French chef Auguste Escoffier. Other cooks, trying to enrich the taste, add a little white wine or wine vinegar to the sauce. And this is how Miss Xanthe Clay suggests preparing her signature dish - asparagus with hollandaise. In her opinion, the key to success is the right combination of ingredients:

• 140 g of asparagus per person;
• white wine – 4 tablespoons;
• black peppercorns – 7 pcs.;
• bay leaf – 2 pcs.;
• butter – 230 g;
• raw yolk – 4 pcs.

1. Pour wine into a compact container, add bay leaves and pepper. Pour water (4 tbsp) and bring to a boil. Cool, strain.
2. Heat the oil until white foam.
3. Salt the yolks, add water (3 tablespoons), beat. Place in a steam bath and wait until the yolks lighten. Then gradually add melted butter. Mix. Add wine with bay leaf and pepper, salt. The consistency of the finished sauce should resemble medium-thick mayonnaise.

Lifehacks for housewives!

It is important not to overdo it with oil, add it gradually, and remove it from the steam bath in time, as the sauce may “curdle.” It is recommended to serve Hollandaise warm and store it in the refrigerator. Don't worry if the sauce hardens, it will taste silky and smooth again when exposed to hot foods.

Classic Hollandaise sauce: beneficial properties and preparation technology

So, if you are planning to make hollandaise sauce, the classic recipe includes the following ingredients:

• butter (100-150 g);
• egg yolks (2 large or 3 small);
• natural lemon juice (30 ml/1 tbsp);
• freshly ground pepper;
• salt, water (30 ml).

1. Melt the butter, cool to natural temperature.
2. Pour water into a large container, bring to a boil and leave to simmer over low heat. Pour the yolks into a smaller container, then pour in the lemon juice, stirring, and heat in a water bath (comfortable temperature - 75-80 degrees). You need to make sure that the bottom of the container does not come into contact with hot water.
3. Beat the yolks until foamy, carefully add the melted butter. It is important to do this slowly to prevent the sauce from curdling.
4. At the very end, add salt and pepper. Beat for half a minute.
5. Check that the sauce is prepared correctly: there should be no lumps in it, and the consistency should resemble custard. Serve hot.

Hollandaise sauce for eggs Benedict or How to make a five-star hotel at home

Did you know that deviled eggs were invented by a New York chef in 1980? Since then, this dish has been on the menu of elite restaurants and five-star hotels. If you wish, you can organize a delicious breakfast at home. To make this you will need: two poached eggs, crispy bacon and, of course, hot Dutch sauce of French origin. Well, if you add crispy toast or a freshly baked British muffin, the dish will come out truly perfect.

The base is toasted croutons, bacon or meat is placed on top of them, then baked eggs are poured on top with Hollandaise.

Step-by-step cooking instructions

1. Unsweetened waffles or round-shaped slices cut from bread are suitable for toast. The slices should first be fried without adding oil on both sides.
2. Fry the meat, carefully place on croutons.
3. Eggs Benedict are boiled without the shell. It is important to break them into a deep plate so that the yolks remain intact. It is better to take separate forms for each egg. Add water to the container, bring to a boil, add salt, add vinegar and carefully pour the yolk so that the white adheres to it as tightly as possible. Cook for 2 to 5 minutes.

Lifehacks for housewives!

Only fresh eggs are suitable for preparing this dish. 3-4 day options will not work.

The colder the eggs are, the better they will retain their shape, so you should only take them out of the refrigerator before cooking.

It is important to boil eggs over low heat, so you should reduce the gas immediately after boiling.

The longer you cook the eggs, the softer, “creamy” they will become.

1. The eggs are pulled out using a slotted spoon, previously wrapped in a napkin, and placed on bread with meat.
2. To prepare hollandaise sauce for eggs, you can take one yolk, 50 g butter, 1.5 tbsp. l. white wine/vinegar, natural lemon juice (1.5-2 teaspoons), salt - to taste (per two persons).
3. Finely chop the butter. Heat the yolk in white wine, add salt, and place in a steam bath. Add oil, stir until smooth.
4. A lighter option - all the sauce ingredients can be blended with a blender, but in this case the sauce will turn out liquid.
5. Pour hollandaise sauce over toasted, aromatic toasts, pepper, and add herbs for decoration.

Delicious eggs Benedict are ready, now the best restaurant is in your home without wasting time and extra effort.

Experienced cooks know many secrets on how to make perfect hollandaise sauce. Its preparation, although not particularly difficult, still requires knowledge of some subtleties.

• Would you like the sauce to be thicker? Reduce the amount of butter relative to the yolks. For example, 100 grams, instead of the traditional 150. The consistency of the sauce can be adjusted by adding melted butter.
• In order not to cook an omelette instead of a sauce, you should strictly monitor the temperature. Do not bring to a boil under any circumstances, otherwise lumps will form in the sauce. If such a problem occurs, remove the Hollandaise from the steam bath, lower the container into cold water, whisk thoroughly and continue cooking.
• Another secret is to add ice cubes, beat well, and put them back in the steam bath.
• To prevent the sauce from separating, add butter in small portions - the consistency should always be uniform. On average, the process of adding oil takes five to seven minutes, after which cooking must be completed.
• Natural lemon juice can be replaced with citric acid, previously diluted in boiling water.
• You can reduce the thickness of the sauce by adding broth, vegetable broth, and cream. With whipped egg whites it will be more fluffy, and if cooked with vegetable broth it will be less nutritious.
• Hollandaise is a delicate product. Usually it is not stored for a long time, but the sauce is prepared before serving. Vegetables are the “ideal partners” of French seasoning. The sauce goes well with boiled asparagus, zucchini and even chicory.
• Lemon juice is sometimes replaced with regular or balsamic vinegar - this makes the seasoning more spicy and aromatic. Additives in the form of crushed pepper, garlic, and capers can give hollandaise sauce a piquant taste. Experiment and you will succeed.

Hollandaise sauce or hollandaise is an original addition to egg dishes, vegetables and fish. An interesting fact is that, contrary to its name, the birthplace of the sauce is France, not Holland. It is one of the four basic sauces on which French chefs prepare their culinary masterpieces.

How to make hollandaise sauce?

The main ingredients in the sauce are eggs and butter. The ideal hollandaise sauce is thick, with a delicate, slightly sour taste. Its thickness is achieved by gradually heating the egg yolks in a water bath. The main thing is to follow the recipe technology exactly, otherwise the eggs may “cook” and the sauce will be spoiled. You can make the sauce using a mixer, but then it will not be as thick and you will have to bring it to the desired consistency with more oil. Hollandaise sauce is served hot.

Hollandaise sauce - recipe No. 1 (in a water bath)

Ingredients:

• eggs – 3 pcs.;
• butter – 150 g;
• lemon juice – 2 teaspoons;
• water – 2 tbsp. spoons;
• salt – ¼ teaspoon;
• ground black pepper.

Preparation

Separate the egg yolks and place them in a small saucepan or ladle, whisk and add cold water. Salt and pepper.

Prepare the butter - cut it into small cubes (the butter should be hard). Then place the mixture of eggs and water in a water bath and, stirring continuously, bring until thickened. Gradually add oil to the yolks, continuing to stir. The oil should dissolve completely without forming lumps. Be careful not to overheat the sauce. You can regulate the temperature by periodically removing the pan from the water bath (if the sauce begins to turn white at the bottom, this is a sure sign of overheating), and if suddenly it still overheats, lower the pan into cold water, continuing to stir the yolks, not allowing them to cool, or simply pour in cold water in a thin stream.

As soon as the mixture becomes thick, add lemon juice without stopping stirring. If you get a thick, homogeneous cream, then everything is done correctly and you can remove the sauce from the heat.

Clue: if the sauce is too thick, thin it with a little warm water.

Hollandaise sauce - recipe No. 2

Ingredients:

• eggs – 3 pcs.;
• butter – 200 – 250 g;
• lemon juice - 2 teaspoons;
• water – 2 tbsp. spoons;
• salt – ¼ teaspoon;
• ground black pepper.

Preparation

Separate the yolks, stir them, add lemon juice, pepper and salt. Beat them with a mixer. Melt the butter and, as soon as it begins to boil, quickly remove from the heat and pour into the yolks in a thin stream (continue whisking at this time). After whisking, set the sauce aside and let it thicken for 10 minutes (thickening will occur as it cools).

Clue: If the sauce is not thick enough, you can put it in the microwave for 10 minutes, and after removing it, beat it a little more.

Hollandaise sauce for barbecue

Ingredients:

• eggs – 2 pcs.;
• butter – 40 g;
• water – 3 tbsp. spoons;
• flour – 1 tbsp.;
• milk – 1 tbsp.;
• lemon juice – 1 tbsp. spoon;
• nutmeg (grated) – 20 g.

Preparation

Separate the yolks, add softened butter to them and mash. Place on low heat, add water and heat slightly. When the sauce starts becomes thick, remove it from the heat and add warm (never hot!) milk and water. While stirring, add lemon juice and nutmeg.

To keep your hollandaise sauce, prepared in advance, warm, you can pour it into a thermos, preheated with boiling water. This option is suitable for sauce in a water bath. And the sauce, made using a mixer, is heated before serving in a bowl, which is placed on a pan of boiling water.

As you can see, there are many recipes for making hollandaise sauce, so you can find yours among them.

Hollandaise sauce, despite its name, is a French invention and is one of the most popular sauces in French cuisine. It is also called hollandaise sauce. It is usually served with fish or vegetables, but it goes well with other dishes. This thick, creamy sauce can decorate any table.

Cooking features

Making sauce is like a test for a chef. An experienced cook will make it so that it will decorate any dish, but an inept cook can make the sauce not only tasteless, but also unappetizing in appearance. To prepare Hollandaise sauce you need at least a little culinary skill. However, this does not mean that an inexperienced housewife cannot do it. The advice of experienced chefs will help her cope with the task.

• Hollandaise sauce is based on raw chicken yolks. A lot depends on their quality. Eggs from farm-raised chickens often have brighter yolks and produce a nicer sauce. In addition, you should pay attention to the freshness of the eggs. It is also important not to use eggs unless you are sure that they will not give you salmonella. If you are not so sure, you need to wash them, and also take measures to ensure that some of the protein does not get into the sauce, which comes into contact with the shell and can also be infectious. If you take the above precautions, there is no need to fear any unpleasant surprises.
• If the sauce seems too pale, add a little turmeric to it, at the very tip of the knife. This will be enough to give the sauce an appetizing tint.
• You need to prepare the sauce in a water bath. Otherwise, there is a risk that the yolks will cook and the sauce will acquire an unpleasant-looking consistency. Its taste will also suffer greatly from this.
• An important component of the dish is butter. Its quality also matters. If the oil is low in fat and high in water, the sauce will be less thick and less tasty.
• To improve the taste of the sauce and add sourness to it, use lemon juice or vinegar. You cannot reduce their quantity, even if you want to get a less sour sauce than the original one. The fact is that lemon juice and vinegar are preservatives that increase the shelf life of the sauce. Without them, he will disappear the very next day. When prepared according to all the rules, it can be stored in the refrigerator in a glass container for several days.

Knowing the basic rules for preparing Hollandaise sauce, any housewife can make it. However, to avoid failure, she will have to carefully follow the instructions accompanying the specific recipe.

Classic hollandaise sauce recipe

• chicken egg yolks – 3 pcs.;
• butter – 100-150 g;
• lemon juice – 30 ml;
• salt, white pepper - to taste.

Cooking method:

• Cut the butter into small pieces, place in a bowl and melt on the stove or in the microwave.
• Let the oil cool to room temperature. If it's a little warmer, that's okay, but it shouldn't be hot under any circumstances.
• Wash the eggs. Separate the whites from the yolks. Proteins are not required to make the sauce; they can be used to prepare other dishes, such as meringue cake. The yolks need to be beaten with a whisk.
• Add lemon juice to the yolks and whisk everything together.
• Place the container with the yolks in a water bath and heat, whisking them vigorously with a whisk or mixer until the mass becomes fluffy and light in color.
• Add oil little by little while continuing to beat.
• Add salt and pepper. Whisk without removing from the water bath until the sauce becomes thick enough.
• Remove the sauce from the water bath and leave it to cool.

Be sure to put the sauce in the refrigerator as soon as the temperature allows. The fact is that it cannot be kept warm for more than an hour, otherwise it will no longer be possible to eat it.

Hollandaise sauce with vinegar and mustard

• egg yolks – 3 pcs.;
• wine vinegar (3 percent) – 20 ml;
• water – 20 ml;
• butter – 100 g;
• mustard – 5 ml;
• salt, pepper - to taste.

Cooking method:

• Melt the butter and leave it on the counter to cool slightly.
• Dilute vinegar with water. If you were unable to get wine vinegar, you can use 6% apple cider vinegar, but in this case you need to take twice as much water. In this case, the amount of butter will also have to be increased by about 40-50 g.
• Wash the eggs, separate the yolks from the whites.
• Pour diluted vinegar into the container with the yolks, add salt. Whisk everything together.
• Place the bowl with the egg mixture in the water bath. Beat, heating until the mixture becomes thicker and more tender.
• Gradually add oil and whisk, continue heating the mixture until the sauce reaches the desired consistency.
• Remove the sauce from the water bath, add mustard and pepper. Beat for a minute with a whisk or a few seconds with a mixer until the mustard is evenly distributed throughout the sauce.

Hollandaise sauce, prepared with mustard and vinegar, has a piquant taste and appetizing color, also due to the inclusion of mustard in its composition.

Hollandaise sauce with wine

• egg yolks – 4 pcs.;
• dry white wine – 60 ml;
• lemon juice – 20 ml;
• water – 20 ml;
• butter – 120 g;
• sugar – 2-3 g;
• salt, black pepper - to taste.

Cooking method:

• Wash the eggs with soap, separate the yolks from the whites.
• Place the yolks in a bowl, pour in the wine, juice and water. Add sugar and salt.
• Prepare the butter by cutting it into small pieces and melting it on the stove or in the microwave.
• Heat water in a large saucepan, place a bowl of yolks in it and start whisking them. Heat them in a water bath, whisking until you notice that the yolk mass has become much thicker.
• Start adding the cooled butter, vigorously whisking the yolk mass with a whisk or mixer.
• Add pepper. Continuing to whisk, cook the sauce in a water bath until the optimal consistency is obtained.

After this, just pour the sauce into a gravy boat and serve. It is better to use the sauce at room temperature. If it is too hot, let it cool, if it is cold, let it stand for a while at room temperature, beat again and only then serve.

Hollandaise sauce with cream

• egg yolks – 3 pcs.;
• butter – 70 g;
• heavy cream – 50 ml;
• lime juice – 40 ml;
• salt, white pepper - to taste.

Cooking method:

• Melt the butter in any way convenient for you, let it cool.
• Add salt and pepper to the cream, stir well.
• Place the egg yolks in a separate container and pour in the lime juice.
• Place the yolks in a water bath. Whisk them vigorously until the yolk mass becomes fluffy and slightly lighter.
• Add cream without stopping stirring. When the mixture begins to thicken again, begin adding oil.
• When all the butter is in the bowl with the yolks, heat and whisk the sauce until thick.
• When the desired consistency is reached, remove the bowl of sauce from the water bath. Add pepper and beat with a mixer for another three minutes.

Hollandaise sauce with orange

• egg yolks – 3 pcs.;
• lemon juice – 20 ml;
• orange juice – 40 ml;
• orange zest from one fruit;
• butter – 80 g;
• salt, pepper - to taste.

Cooking method:

• Grind and melt the butter.
• Wash the orange thoroughly and wipe it dry with a napkin. Squeeze the juice out of it. Grate the zest on a special grater.
• Place the yolks, lemon and orange juice in a bowl in the amount specified in the recipe.
• While heating in a water bath, beat well with a whisk or mixer.
• Add zest and salt, beat for another minute.
• Gradually add the butter while continuing to beat the yolks. Heat the sauce, whisking continuously, until it thickens.
• Remove from the bath, add pepper, beat for a couple of minutes with a mixer.

Hollandaise sauce prepared according to this recipe is ideal for pork and chicken. It can also be served with barbecue.

With some skill, any housewife can prepare hollandaise sauce at home. The main thing is to follow the recipe and strictly follow the instructions.